Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 2 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp unsalted butter
  • fresh basil sprigs for garnish

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, chopped basil, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Let sit for 15–30 minutes at room temperature.
  2. Heat a large cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat until a drop of water sizzles on the surface. Remove chicken from the marinade, letting excess drip off, and sear for 5–7 minutes per side without moving them, until a deep mahogany-colored crust forms and the internal temperature reaches 160°F (71°C).
  3. Reduce heat to low. Add the butter to the pan and spoon the melting butter over the chicken for 60 seconds. Remove the pan from heat and let the chicken rest for 5 minutes before garnishing with fresh basil leaves.